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–+ servings
A piece of pumpkin crisp topped with a scoop of vanilla ice cream on a white plate, placed on a striped cloth.
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This Pumpkin Crisp Recipe Brings All the Cozy Fall Vibes!

This delicious pumpkin crisp is the perfect fall treat! With a crunchy topping and warm, spiced pumpkin filling, it’s cozy and sure to please!
Prep Time10 minutes
Bake Time35 minutes
Total Time45 minutes
Course: Dessert
Cuisine: American
Keyword: pumpkin crisp
Servings: 8 servings
Calories: 309kcal

Equipment

Ingredients

For The Filling

  • 1 15 oz can pumpkin puree
  • ⅔ cup sugar
  • 5 oz evaporated milk
  • 3 eggs
  • 1 tsp vanilla extract
  • 2 tsp pumpkin pie spice
  • ½ tsp salt

For The Crisp Topping

  • 1 cup crushed Biscoff cookies
  • 1 cup oats
  • ⅓ cup brown sugar
  • ¼ tsp baking soda
  • ¼ tsp baking powder
  • ½ cup unsalted butter softened

Instructions

  • Preheat your oven to 350° F. Next, spray a 13x9 (or any similar-sized baking dish) with non-stick spray. Set aside.
  • In a large mixing bowl, combine the pumpkin puree, evaporated milk, sugar, vanilla, eggs, pumpkin pie spice, and salt. Whisk to combine.
    1 15 oz can pumpkin puree, ⅔ cup sugar, 5 oz evaporated milk, 3 eggs, 1 tsp vanilla extract, 2 tsp pumpkin pie spice, ½ tsp salt
  • Pour the pumpkin mixture into the prepared baking dish and spread evenly.
  • In a separate large bowl, combine the crushed Biscoff cookies, oats, brown sugar, baking powder, and baking soda to create the topping mixture. Stir them well to combine. Cut in the butter using either two forks or a dough cutter.
    1 cup crushed Biscoff cookies, 1 cup oats, ⅓ cup brown sugar, ¼ tsp baking soda, ¼ tsp baking powder, ½ cup unsalted butter
  • The mixture should look crumbly.
  • Sprinkle the topping mixture over the pumpkin puree filling in an even layer.
  • Bake in the oven for approximately 35-45 minutes, or until the filling is bubbling and the topping is set and crispy. If you have a thermometer, check the internal temperature of the mixture; it should be 175° F degrees. A little wiggle in the center is okay as the filling will solidify once cooled.
  • Allow the crisp to rest and cool a bit before serving. Enjoy!

Notes

  • Don’t Use Pumpkin Pie Filling: Make sure you’re using pumpkin puree and not pumpkin pie filling for this recipe so you have full control over the sweetness and spice levels.
  • Drain the Puree: To prevent a soggy crisp, strain the pumpkin puree through a cheesecloth or dab it with paper towels to remove excess moisture.
  • Consider Pre-Baking: If you have extra time, you may want to pre-bake the filling for about 10 minutes before adding the topping to firm it up. This can help prevent the topping from sinking.
  • Rest before Serving: Allowing the pumpkin crisp to rest for a few minutes before serving gives the filling enough time to set, giving you neater slices.

Nutrition

Calories: 309kcal | Carbohydrates: 39g | Protein: 5g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 97mg | Sodium: 243mg | Potassium: 250mg | Fiber: 3g | Sugar: 29g | Vitamin A: 9311IU | Vitamin C: 3mg | Calcium: 98mg | Iron: 2mg